1 can (10 3/4 oz.) condensed cream of mushroom soup
1 c. mayonnaise
2 eggs, slightly beaten
1 sm. onion, grated
2 pkgs. (10 oz. each) frozen chopped broccoli, thawed and drained
1 c. shredded sharp cheese
1/2 c. cracker crumbs

In 1 1/2 quart casserole stir undiluted soup, mayonnaise, eggs and onion until blended. Stir in broccoli and cheese. Sprinkle top with cracker crumbs. Bake in preheated 400 degree oven for 20 minutes or until lightly browned and bubbly. Makes 6 servings.